Solid-phase Microextraction Gas Chromatography Mass Research Articles

Effects of pits of different ages on ethyl acetate and its metabolism-related microorganisms during strong-flavor Baijiu fermentation

The esters are the most important flavor components in Baijiu as their species and content decide the style of Baijiu. During the formation of esters, pits play important roles. In this study, the main esters and their related microorganisms in different years of pits (5, 35 and 100 years) of strong-flavor Baijiu were comprehensively researched by headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) and amplicon sequencing. A total of 690 bacterial genera and 155 fungal genera were detected. The microbial composition of ZPs (fermented grains) from 100 years pit was the most abundant at the genus level. A total of 177 volatile flavor components were observed, including 80 esters, 42 alcohols, 21 acids, 10 ketones and 11 aldehydes. Ethyl acetate was the lowest and ethyl caproate was relatively high in 100 years pit. 15 genera, including Lactobacillus, Pichia, Issatchenkia, Saccharomyces, and Aspergillus, were positively related to the formation of four major esters and their precursors. The research demonstrated that 100 years pit was benefit for maintaining microbial diversity and controlling ethyl acetate. This study is helpful for understanding the microbial composition and succession in the fermentation process of strong-flavor Baijiu, and revealing the complex relationships between dominant genera, physicochemical properties and volatile flavor components.

Unveiling the Floral Scent Dynamics of Calamondin (Citrus × microcarpa) Across Developmental Stages

The calamondin (Citrus × microcarpa) is highly valued for its ornamental appeal and rich aromatic compounds, making it suitable for therapeutic gardens and widely applicable in the cosmetics, food, pharmaceutical, and perfume industries. Despite its importance, there is a lack of research on its floral volatiles. This study utilized headspace solid-phase microextraction gas chromatography–mass spectrometry (HS–SPME–GC–MS) to detect the volatile organic compounds (VOCs) of calamondin at different floral developmental stages: bud (BS), half-open (HS), full bloom (FS), and senescence (SS). Multivariate statistical analysis was employed to elucidate the aromatic characteristics. The results identified 67 VOCs across the four stages, including forty-eight terpenoids, six esters, five aromatics, four aldehydes, one olefin, one alcohol, and two others. Thirty-three VOCs were common across all stages, while BS, HS, FS, and SS had three, three, four, and nine unique VOCs, respectively. The total VOC content increased initially and then decreased as the flowers developed, with terpenoids being the predominant compounds, accounting for over 90% of the total emissions at all stages. Principal component analysis and hierarchical cluster analysis confirmed significant differences in VOC profiles at different stages. Partial least squares discriminant analysis identified five VOCs with variable importance in projection (VIP) values greater than one, including limonene, linalool, β-pinene, germacrene D, and β-ocimene, indicating their varying emission levels across stages. These findings enhance our understanding of the VOC characteristics of calamondin flowers and provide a scientific basis for further ornamental and industrial applications.

Assessment of Characteristic Flavor and Taste Quality of Sugarcane Wine Fermented with Different Cultivars of Sugarcane

In order to explore the variation in volatile compounds and aroma profiles of different varieties of sugarcane wine, volatile compounds of 14 different varieties of sugarcane wine were analyzed by headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS) and an electronic sensory system. The differences in flavor substances of different cultivars of sugarcane were assessed by orthogonal partial least squares discriminant analysis (OPLS-DA) discriminant model and relative odor activity value (ROAV) combined with multivariate statistical methods. The results showed that a total of sixty major volatile compounds, i.e., 27 esters, 15 alcohols, eight acids, three phenols, four aldehydes and ketones, and four others, were identified in 14 types of sugarcane wine. Seven key aroma compounds were screened out: ethyl caprylate, ethyl caprate, ethyl acetate, ethyl laurate, n-decanoic acid, 2,4-di-tert-butylphenol, and 2-phenylethanol and three differential aromas, i.e., ethyl palmitate, isobutyl alcohol, and caprylic acid. The electronic nose and electronic tongue analysis technology can effectively distinguish the aroma and taste of 14 sugarcane wines. It is confirmed that the aroma and taste of 14 sugarcane wines have differences in distribution patterns, and the results are consistent with the analysis and assessment of volatile compounds of sugarcane wine. The results of this study provide technical support for the production and quality improvement of sugarcane wine.

Influence of Apple Juice Type on Fermentation Process and Volatile Compounds of Hard Apple Cider

Fermented apple cider is a refreshing alcoholic drink known since ancient times, and it is obtained by fermenting apple fruit juice. Using the standards of alcohol concentration (up to 8%) and carbonation, it belongs to drinks similar to beer. It can be produced using wild yeasts, but currently a fermentation starter can be purchased. This work aims to produce fermented cider using commercial pasteurized juices: clear apple juice and organic cloudy juice using commercial yeast for cider production. After fermentation, the physico-chemical characteristics of the drink were determined, alongside volatile compounds of the freshly produced ciders, as well after 1, 2, and 3 weeks of maturation. Acids, alcohols, carbonyl compounds, terpenes, esters, and volatile phenols were determined using headspace–solid phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC/MS). The results show that the fermentation was slower (14 days) in the cloudy juice in contrast to the sample produced from clear apple juice (10 days). Also, the volatile compounds related to aroma were abundantly found in the cider produced from cloudy apple juice compared to the cider produced from the clear apple juice. The conducted sensory analysis was in favor of cloudy juice.

Risk assessment of migrants released from multilayer packaging materials: Direct immersion-solid-phase microextraction coupled to gas chromatography-mass spectrometry

Milk is commonly contained in plastic multilayer pouches or cartons. Substances in these food packaging materials, such as additives, processing aids, degradation products, and residues may migrate into the milk, thereby causing contamination and human health risks. The migration of substances from six plastic multilayer pouches and five multilayer cartons that are commonly used as milk packaging materials into a model food (50 % ethanol) was studied. A direct immersion -solid phase microextraction-gas chromatography mass spectrometry (DI-SPME-GC-MS) method was optimized for the identification and quantification of the migrants. The optimal conditions were determined to be 60 min extraction time, 75 °C extraction temperature, and 1000 rpm stirring rate. Using this method, 36 compounds were found to have migrated into the milk, including several additives (such as bis(2-ethylhexyl) phthalate, acetyl tributyl citrate and erucamide), several degradation products (such as 2,4-di-tert-butylphenol and 7,9-di-tert-butyl-1-oxaspiro(4,5)deca-6,9-diene-2,8-dione), an initiator residue, and some solvents. A risk assessment was then conducted, and it was found that the exposure of certain substances from six plastic multilayer pouches into 50 % ethanol might pose potential human health risk. Our study showed that DI-SPME-GC-MS is a fast and efficient migration detection method, and our findings provide an important reference for the risk assessment of the potential migration of toxic substances from multilayer packaging materials into milk.

Impact of Mild Field Drought on the Aroma Profile and Metabolic Pathways of Fresh Tea (Camellia sinensis) Leaves Using HS-GC-IMS and HS-SPME-GC-MS.

Aroma plays a pivotal role in defining tea quality and distinctiveness, and tea producers have often observed that specific drought conditions are closely associated with the formation and accumulation of characteristic aroma compounds in tea leaves. However, there is still limited understanding of the differential strategies employed by various tea cultivars in response to drought stress for the accumulation of key volatile aroma compounds in fresh tea leaves, as well as the associated metabolic pathways involved in aroma formation. In this study, two widely cultivated tea cultivars in China, Fuding Dabai (FD) and Wuniuzao (WNZ), were examined to assess the impact of mild field drought stress on the composition and accumulation of key volatile aroma compounds in fresh leaves using headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) technologies. Results revealed that drought stress led to a substantial increase in the diversity of volatile compounds (VOCs) in FD, while WNZ exhibited a notable rise in low-threshold VOC concentrations, amplifying sweet, floral, fruity, and earthy aroma profiles in post-drought fresh leaves. Through partial least squares discriminant analysis (PLS-DA) of HS-GC-IMS and HS-SPME-GC-MS data, integrating variable importance projection (VIP) scores and odor activity values (OAVs) above 1, 9, and 13, key odor-active compounds were identified as potential markers distinguishing the drought responses in the two cultivars. These compounds serve as crucial indicators of the aromatic profile shifts induced by drought, providing insights into the differential metabolic strategies of the cultivars. Additionally, KEGG enrichment analysis revealed 12 metabolic pathways, such as terpenoid biosynthesis, fatty acid synthesis, cutin, suberine, and wax biosynthesis, and phenylalanine metabolism, which may play crucial roles in the formation and accumulation of VOCs in tea leaves under drought stress. These findings provide a comprehensive framework for understanding the cultivar-specific mechanisms of aroma formation and accumulation in tea leaves under mild drought conditions.

Preparation and flavor characteristics of plant-based meat flavoring by mixed fermentation of multiple strains

In this study, plant-based meat flavoring was prepared by mixed fermentation and thermal reaction. Based on the changes of amino acid nitrogen, reducing sugar, and total acid during the fermentation process and combined with sensory evaluation, the optimal fermentation conditions were determined as 4 % total inoculation amount of Monascus purpureus, Actinomucor elegans, and Bacillus subtilis with an inoculation ratio of 1:1:1, and 36 h of fermentation time. The odor characterization of meat flavoring was identified by solid-phase microextraction–gas chromatography–mass spectrometry (SPME–GC–MS), aroma extract dilution analysis (AEDA), quantitative measurements, odor activity value (OAV) and aroma recombination and omission experiments. 64 volatile compounds and 28 odorants were identified. The compounds with FD ≥ 27 were precisely quantified by five-point standard calibration curve and OAVs were calculated, and those with OAV ≥ 1 were subjected to aroma recombination and omission experiments. Finally, furfuryl mercaptan, difurfuryl disulfide, 4-methyl-5-ethylthiazole, 1-octanal, and 2-acetylthiophene were determined to be the key aroma-active compounds. These compounds have been recognized as key aroma-active compounds or detected in other meats or meat flavorings. In this study, we prepared plant-based meat flavoring through mixed fermentation, and provide new ideas for the development of plant-based thermal reaction meat flavoring process.

Influences of lactic acid bacteria strains on the flavor profiles, metabolites and quality characteristics of red yeast rice produced by solid-state fermentation

Red yeast rice (RYR) as a traditional fermented food produced by inoculation of the Monascus genus into steamed rice through solid-state fermentation, has been used intensively for thousands of years in China. Herein, we investigated the flavor profiles, metabolites and quality characteristics of RYR produced by mix fermentation with lactic acid bacteria (LAB) using the headspace solid phase microextraction gas chromatography–mass spectrometry (HS–SPME–GCMS) approach integrated with ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC–MS). 56 volatile organic compounds (VOCs) and 1287 non-volatile metabolites were identified and classified into eight classes, the inoculation of Lactiplantibacillus plantarum (LP) and Limosilactobacillus fermentum (LF) increased VOCs and enhanced the flavor characteristics of RYR, with LP being the more significant. The KEGG pathway enrichment analysis revealed that most of the differential metabolites were enriched in amino acid metabolism when integrating volatile and non-volatile omics data, meanwhile, the addition of LAB promoted the metabolism of amino acid, alcohols, fatty acid and some flavonoids, in particular, amino acid metabolism was almost upregulated in the LP group. Therefore, this study highlights the tremendous potential of LAB in improving the flavor quality of RYR. This study provides novel insights into RYR fermentation processes and establishes a theoretical foundation for developing and applying new RYR products.

Effects of low-temperature plasma, microwave and 60Co γ-irradiation treatments on the flavor characteristics of lychee whole fruit powder

Powdering whole lychee fruit is one of the most effective methods for improving the comprehensive utilization rate of lychees. In this study, lychee whole fruit powder (LWFP) was prepared and treated with low-temperature plasma, microwave, and 60Co γ-irradiation treatments to enhance its quality. Volatile organic compounds (VOCs) were analyzed using Headspace Solid Phase Micro-extraction Gas Chromatography-mass Spectrometry (HS-SPME-GC-MS), Headspace Gas Chromatography Ion Mobility Spectrometry (HS-GC-IMS), and electronic nose (E-nose) techniques. Electronic tongue (E-tongue) analysis revealed that both sweetness and bitterness were significant taste indicators of LWFP. GC-MS analysis revealed that the predominant volatile compounds in LWFP were terpenoids and alcohols, specifically nerol, geraniol, ɑ-pinene, hexylbenzene, ɑ-caryophyllene, caryophyllene oxide, and isoamylenol. GC-IMS identified small-molecule aldehydes such as 2-methyl propanal, hexanal, propanal, and 2-methylbutanal as significant contributors to the aroma profile. Moreover, key aromatic contributors include dimethyl sulfide, 1-penten-3-one, and acetic acid. Notably, microwave treatment exerted the most significant effect on the aroma profile of lychee. In contrast, low-temperature plasma and irradiation treatments exhibited similar and consistent changes. Specifically, microwave treatment primarily increased the concentration of larger terpenoid molecules such as nerol, 1-phenylhexane, and caryophyllene oxide, whereas low-temperature plasma and irradiation had a greater impact on smaller aldehyde molecules such as hexanal and 2-methylbutanal. All treatments enriched the sweet fruity, brilliant woody, and cabbage scents of LWFP.

Characterization of the flavor profile of four major Chinese carps using HS-SPME-GC–MS combined with ultra-fasted gas chromatography-electronic nose

The four major Chinese carps are highly popular for their distinctive nutritional benefits. However, the differences in flavor among these carps remain unclear. This study investigated the flavor profiles of these carps using headspace solid-phase micro-extraction gas chromatography–mass spectrometry (HS-SPME-GC/MS) combined with ultra-fasted gas chromatography electronic nose (GC E-nose). The four major Chinese carps had high protein content (16.68–18.61 %) and low fat levels (0.42–1.29 %). A total of 45 volatile compounds were identified in these carps. Both the GC E-nose and HS-SPME-GC–MS results consistently showed significant flavor profiles differences among these carps, with Ctenopharyngodon Idella (CI) exhibiting the most pronounced distinctions compared to the other three species. Based on VIP >1 and p < 0.05, 10 key compounds including 2-Nonanone, Cyclodecanol, Eugenol, 1,3-Cyclooctadiene, etc., largely contributed to the distinctive overall flavor profile of four major Chinese carps derived mainly from amino acid and fatty acid metabolism.

Changes in volatile flavors during the fermentation of tomato (Solanum lycopersicum L.) juice and its storage stabilization

Flavor is a crucial indicators of the quality of fermented tomato juice; however, there has been limited research in this area. Herein, headspace solid-phase microextraction gas chromatography–mass spectrometry was used to analyze the volatile metabolites at different stages during FTJ fermentation. 131 volatile organic compounds (VOCs) were identified, with alcohols, acids, and esters as the main compounds. The content of superoxide dismutase (SOD) and lycopene (LYC) had a positive correlation with methyl salicylate, ethyl acetate, and linalyl acetate. Subsequently, the storage stability of FTJ was evaluated at temperatures of 4 °C, 25 °C, and 37 °C over a period of 45 d, revealing that the quality of FTJ decreased with increasing storage temperature. The shelf life of FTJ under different storage conditions was determined using SOD activity and LYC content as quality indicators. The final shelf life was 47 d at 37 °C, 69 d at 25 °C, and 123 d at 4 °C.

Microbiome-driven IBS metabotypes influence response to the low FODMAP diet: insights from the faecal volatome

Irritable bowel syndrome (IBS) is a common and debilitating disorder manifesting with abdominal pain and bowel dysfunction. A mainstay of treatment is dietary modification, including restriction of FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides and polyols). A greater response to a low FODMAP diet has been reported in those with a distinct IBS microbiome termed IBS-P. We investigated whether this is linked to specific changes in the metabolome in IBS-P. Solid phase microextraction gas chromatography-mass spectrometry was used to examine the faecal headspace of 56 IBS cases (each paired with a non-IBS household control) at baseline, and after four-weeks of a low FODMAP diet (39 pairs). 50% cases had the IBS-P microbial subtype, while the others had a microbiome that more resembled healthy controls (termed IBS-H). Clinical response to restriction of FODMAPs was measured with the IBS-symptom severity scale, from which a pain sub score was calculated. Two distinct metabotypes were identified and mapped onto the microbial subtypes. IBS-P was characterised by a fermentative metabolic profile rich in short chain fatty acids (SCFAs). After FODMAP restriction significant reductions in SCFAs were observed in IBS-P. SCFA levels did not change significantly in the IBS-H group. The magnitude of pain and overall symptom improvement were significantly greater in IBS-P compared to IBS-H (p=0.016 and p=0.026, respectively). Using just five metabolites, a biomarker model could predict microbial subtype with accuracy (AUROC 0.797, sensitivity 78.6% (95% CI: 0.78-0.94), specificity 71.4% (95% CI: 0.55-0.88). A metabotype high in SCFAs can be manipulated by restricting fermentable carbohydrate, and is associated with an enhanced clinical response to this dietary restriction. This implies that SCFAs harbour pro-nociceptive potential when produced in a specific IBS niche. By ascertaining metabotype, microbial subtype can be predicted with accuracy. This could allow targeted FODMAP restriction in those seemingly primed to respond best. This research was co-funded by Addenbrooke's Charitable Trust, Cambridge University Hospitals and the Wellcome Sanger Institute, and supported by the NIHR Cambridge Biomedical Research Centre (BRC-1215-20014).

Comparison and identification of aroma components in 21 kinds of frankincense with variety and region based on the odor intensity characteristic spectrum constructed by HS–SPME–GC–MS combined with E-nose

Frankincense is an important seasoning and spice known for its distinctive and intricate flavor profile. Considering the considerable variation in the aromatic quality of frankincense due to geographical origin, species diversity and cultivation conditions, frankincense from major global origins was characterized holistically for the first time. The electronic nose (E-nose) with headspace solid-phase microextraction gas chromatography–mass spectrometry (HS–SPME–GC–MS) and sensory evaluation were implemented to characterize the aroma components of 21 commercial varieties of frankincense from around the world. The results showed that a total of 149 volatile organic compounds (VOCs) of 10 categories were identified in frankincense, among which the numbers of alcohols, terpenes and esters compounds accounted for 22.15 %, 18.79 % and 15.44 % of the total VOCs of frankincense, respectively. The PLS-DA model effectively distinguished frankincense from Oman/Somalia and other origins. Furthermore, the study identified two differential VOCs with VIP > 1 in three Asian countries and five in six African countries. The total VOCs content and sensory characteristic score of “Lemon/Citrus” in Oman frankincense is significantly higher than other regions. The OAV results showed that 61 substances (e.g., Diacety, alpha-Pinene, Camphene, Myrcene) as key aroma compounds and OICS model indicated that p-Cymenol was found to contribute significantly to the citrus aroma in frankincense. This study identified the fundamental components of frankincense flavor and revealed different flavor descriptors of frankincense, which are crucial for reconstructing frankincense flavor and improving flavor quality.

Seasonal environmental factors drive microbial community succession and flavor quality during acetic acid fermentation of Zhenjiang aromatic vinegar.

This study investigated the impact of seasonal environmental factors on microorganisms and flavor compounds during acetic acid fermentation (AAF) of Zhenjiang aromatic vinegar (ZAV). Environmental factors were monitored throughout the fermentation process, which spanned multiple seasons. Methods such as headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), high performance liquid chromatography (HPLC), and high-throughput sequencing were employed to examine how these environmental factors influenced the flavor profile and microbial community of ZAV. The findings suggested that ZAV brewed in autumn had the strongest flavor and sweetness. The key microorganisms responsible for the flavor of ZAV included Lactobacillus acetotolerans, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus fermentum, Acetobacter pasteurianus. Moreover, correlation analysis showed that room temperature had a significant impact on the composition of the microbial community, along with other key seasonal environmental factors like total acid, pH, reducing sugar, and humidity. These results provide a theoretical foundation for regulating core microorganisms and environmental factors during fermentation, enhancing ZAV quality.

Characterization of a new Teflon chamber and on-line analysis of isomeric multifunctional photooxidation products

Abstract. The photooxidation of volatile organic compounds (VOCs) in the troposphere has important implications for air quality, weather, and climate. A deeper understanding of the underlying mechanisms can be achieved by studying these reactions under controlled conditions and analysing the emerging photooxidation products. This requires dedicated laboratory infrastructure as well as sensitive and selective analytical techniques. Here, we constructed a new 300 L indoor Teflon atmospheric simulation chamber as part of the Bayreuth ATmospheric simulation CHambers (BATCH) infrastructure. The chamber was irradiated by a bandpass-filtered solar simulator that enabled experiments with realistic photon fluxes and OH radical concentrations. It was coupled to a proton-transfer-reaction time-of-flight mass spectrometer (PTR-ToF-MS) and a solid-phase microextraction–gas chromatography–mass spectrometry (SPME-GC-MS) system for the on-line analysis of the precursor VOC and its oxidation products in the gas phase. As part of the SPME-GC-MS method, multifunctional oxygenated compounds (carbonyls, alcohols, carboxylic acids) were derivatized with O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine (PFBHA) and N-trimethylsilyl-N-methyltrifluoroacetamide (MSTFA). We designed a permeation source for the on-line addition of internal standards to improve method reproducibility. The joint setup was tested and validated by studying the OH-radical-induced photooxidation of toluene, one of the most abundant aromatic hydrocarbons in the atmosphere. For chamber characterization, we first derived the photolysis rates for several typical toluene products in the irradiated BATCH Teflon chamber (1.77 × 10−8–3.02 × 10−4 s−1). Additionally, wall loss rates were determined empirically (4.54 × 10−6–8.53 × 10−5 s−1) and then parameterized according to fundamental molecular properties. For the cresols, we compiled a weighted calibration factor for the PTR-ToF-MS, taking into account isomer-specific sensitivities as well as the relative distribution as determined by the SPME-GC-MS. The weighted calibration improved the instrumental agreement to 14 %, whereas the PTR-ToF-MS overestimated the sum of the isomers by 31 % compared to the SPME-GC-MS concentrations when using the averaged calibration factor. Thus, the combined data set offered insight into both temporal trends and the isomeric composition. Finally, we conducted six toluene photooxidation experiments to evaluate the ring-retaining first-generation products. Based on the loss-corrected concentrations, we derived formation yields for o-cresol (8.0 ± 1.8 %), m-cresol (0.4 ± 0.1 %), p-cresol (2.4 ± 0.6 %), benzyl alcohol (0.5 ± 0.1 %), and benzaldehyde (4.6 ± 1.7 %) under NOx-free conditions at T = 298 ± 1 K. These yields are consistent with previous studies and therefore serve as proof of concept for our applied methods.

Dislodgeable Foliar Residue Measurements and Assessment of Dermal Exposure to Captan for Workers in Apple Orchards.

Captan dislodgeable foliar residues (DFRs) were determined by following the applications of this fungicide in an apple orchard. The study comprised an investigation of the variability of captan DFR values and 14 days of DFR monitoring to assess kinetic modeling. A method combining solid-phase microextraction (SPME) gas chromatography and high-resolution mass spectrometry (GC-QTOF-MS) was developed for the quantification of captan residues from DFR aqueous extracts. The results evidenced that (1) sampling parameters such as the position of the tree in a row and the height of foliar significantly influenced captan DFR levels (247-1450 ng·cm-2), highlighting the need to implement a comprehensive sampling strategy; (2) the DFR captan dissipation kinetic model best matched with a biphasic one, with half-lives of DFRcaptan of 3.4 and 12.8 days, respectively, for the initial rapid phase 1 decline (day 0-5) and the slower phase 2 decline phase (day 6-14). Furthermore, through DFR measurements, the potential dermal exposure (PDE) of workers was assessed using transfer coefficients (TCs) from the literature. Compared to the acceptable operator exposure levels (AOELs), the results showed that the re-entry interval for captan may not sufficiently protect workers whose arms, hands, and legs are not covered.

Difference between traditional brewing technology and mechanized production technology of jiangxiangxing baijiu: Micro ecology of zaopei, physicochemical factors and volatile composition

Mechanized production of Jiangxiangxing Baijiu (JB) stands as a pivotal trend in today’s Baijiu industry. This study, employing high-throughput sequencing and headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC–MS) technology, comprehensively analyzed the micro ecology, physicochemical factors, and volatile components during pit fermentation, comparing traditional fermentation Zaopei (TZP) and mechanized fermentation Zaopei (MZP). According to the research findings, the dominant microorganisms in the fermentation process of ZP comprise Lactobacillus, Monascus, Issatchenkia, and Zygosaccharomyces. In addition, functional microorganisms like Zygosaccharomyces, Monascus, Issatchenkia, Leiothecium, Candida, Pichia, and others exhibited differences on day 0 and throughout the fermentation process. These differences are attributed to the effects of distinct fermentation environment and physicochemical factors. Furthermore, comprehensive analysis detected 87 volatile compounds in TZP and MZP, with 56 showing significant differences, primarily including alcohols, aldehydes, ketones, acids, esters, and aromatics. Additionally, fermentation can be classified into two phases based on ethanol and volatile compounds production: the initial phase (0–12 days, P1) primarily focuses on alcohols production, while the subsequent phase (12–30 days, P2) concentrates on volatile compounds generation. The subsequent correlation analysis indicates that variations in volatile compounds primarily arise from shifts in microbial composition, with notable differences observed in fungi, specifically Monascus, Zygosaccharomyces, and Issatchenkia, which drive the disparities in volatile compounds. This study provides an important theoretical basis and practical guidance for the realization of mechanized high-quality production of JB.

Comprehensive origin authentication of wolfberry pulp (Lycium barbarum L.) using multimodal sensory analysis and chemometrics

Wolfberry, a valuable commodity straddling the realms of medicine and nutrition, faces increasing scrutiny regarding its provenance authenticity. In this investigation, electronic nose, electronic tongue, headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), and solid phase microextraction-gas chromatography-ion mobility spectrometry (SPME-GC-IMS) were employed for a thorough analysis of wolfberry pulp samples sourced from Ningxia (NX), Qinghai (QH), Gansu (GS), and Xinjiang (XJ). The results of the study showed that wolfberry samples from four regions could be effectively distinguished by combining intelligent sensory techniques with principal component analysis (PCA). In addition, smart sensory technology, combined with support vector machines (SVM) and random forest (RF) classifiers, can accurately distinguish samples from different regions (accuracy = 100 %). HS-SPME-GC-MS and SPME-GC-IMS identified 180 and 73 volatile organic compounds (VOCs), respectively. Through a combination of multivariate analysis (VIP > 1.2) and univariate analysis (P < 0.05), eight VOCs, including Nonadecane and alpha-Terpinolene, emerged as pivotal variables for distinguishing wolfberry pulp based on geographical origin. Overall, this study furnishes robust theoretical underpinnings for addressing concerns regarding the provenance authenticity of wolfberry pulp.

Firewood as a tool to valorize meat: A sensory and instrumental approach to grilled veal, lamb, and pork meat

Two firewood species (beech and olive) were used for grilling three meat types (lamb, pork, and veal) to assess their influence on the sensorial properties of meat. A multimethod approach was adopted, including sensory evaluation with consumers and two analytical techniques to characterize the volatile fraction (Solid-Phase Micro-Extraction Gas Chromatography–Mass Spectrometry [SPME-GC/MS] and electronic nose [e-nose]). The sensory session included three pairwise preference tests (one for each type of meat), an overall liking test, a Rate-All-That-Apply test, and a questionnaire on the interest and perceived value of using sustainably certified firewood in food preparation. The firewood species significantly affected the perception of a few crucial attributes. In particular, olive wood increased the roasted meat flavor perception in lamb and veal, while beech wood increased the perceived intensity of a vegetable/herbaceous flavor in veal. No effect of firewood was observed on preference within each pair of meat samples. Lamb was the significantly most liked meat by consumers, followed by pork; veal was the least liked meat type. Positive and negative drivers of preference were discussed. 36 volatile organic compounds were identified from SPME-GC/MS in meats. Congruently with sensory data, the two veal samples showed a greater distance in terms of volatile composition. Relative distances among samples on maps obtained from SPME-GC/MS and the e-nose were similar. This multi-method approach innovatively showed the potential of using firewood as a ‘gastronomic’ tool to sensorially characterize and valorize cooked meat.

LC-MS and GC–MS based metabolomics analysis revealed the impact of tea trichomes on the chemical and flavor characteristics of white tea

To explore the influence of tea trichomes on the quality of white tea, liquid chromatography quadrupole time-of-flight mass spectrometry (LC-Q-TOF-MS), and headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC–MS) were used to identify non-volatile and volatile compounds white tea without trichomes (WTwt) and pure trichomes (PT). It was found that the bitter and astringent compounds, caffeine (CAF), epigallocatechin gallate (EGCG), epicatechin gallate (ECG) and flavonol glycosides, were mainly enriched in the WTwt, with 16.3-fold, 47.1-fold and 28.7-fold decrease in CAF and EGCG and ECG, respectively, and the content of these compounds in PT were lower than the taste thresholds. In PT, kaempferol-3-O-(p-coumaroyl)-glucoside and kaempferol-3-O-(di-p-coumaroyl)-glucoside were non-volatile marker compounds, and decanal was significant aroma contributor with rOAV = 250.86. Moreover, the compounds in trichomes mainly contributed to the fruity and floral aroma of white tea, among which benzyl alcohol, (E)-geranylacetone, decanal, dodecanal and 6-methyl-5-hepten-2-one were the crucial aroma components, which were 2.1, 1.7, 1.8, 1.4 and 2.2 times as much as the WTwt in the PT, respectively. In conclusion, trichomes can improve the quality of white tea by reducing the bitterness and astringency, increasing the umami, as well as enhancing the fruity and floral aromas.